Core Recipe Servings | 6 Preparation Time | 20 min Cooking Time | 60 min Level of Difficulty | Easy
soups | This velvety soup is simple enough for a weekday meal but sophisticated enough for company. For extra flavor, toss a handful of peeled garlic cloves in with the vegetables before roasting.
3 pound butternut squash, peeled, seeded and diced into 1-inch cubes 2 medium onion(s), quartered 29 oz fat-free chicken broth 1 1/2 tsp curry powder 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 1/4 cup fat-free sour cream 1 medium scallion(s), thinly sliced, for garnish
Instructions
1. Preheat oven to 425°F . Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, for 1 hour, stirring occasionally. (Don't worry if some of the pieces get a bit browned -- this will add to the roasted flavor of the soup.) 2. Remove from oven. Let cool about 15 minutes. Puree in batches in blender or food processor. 3. Toast curry powder in a small skillet over low heat until fragrant, about 2 minutes (be careful not to burn it). Stir into pureed soup. Season to taste and divide into six bowls (yields about a 3/4 cup per serving); top each bowl with 1 tablespoon of sour cream. Garnish with scallions and serve.
-- Edited by Colette at 16:39, 2005-12-07
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